Delicious Barley Bake

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 cups barley
• 4 cups chicken broth
• 2 tablespoons olive oil
• 1 cup chopped celery
• 1 cup chopped carrots
• 6 cloves garlic, minced
• 1 cup chopped onion
• 2 cups sliced mushrooms
• 1 yellow zucchini, cut into half moons
• 1 cup fresh green beans, trimmed and cut into 1 inch pieces
• 2 cups broccoli florets
• 1 (4 ounce) package cream cheese, softened
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1/3 cup sour cream
• 1/4 cup grated Locatella cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon garlic powder
• 1/2 teaspoon ground nutmeg
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 1 tablespoon ground thyme
• 1 cup green peas
• 1 cup whole kernel corn
• 1 cup roasted red peppers, drained and chopped
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 2 cups shredded cooked chicken
• salt and ground black pepper to taste
• 2 cups shredded mozzarella cheese

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with a little of the olive oil.

2. Bring the barley and chicken broth to a boil in a covered pot. Reduce to a simmer for 30 to 35 minutes until the barley is tender and the liquid is absorbed. Set aside.

3. Heat the remaining olive oil in a large skillet over medium heat. Cook the celery, carrots and onion for 6 to 8 minutes until softened.

4. Add the garlic and mushrooms and cook for 4 minutes. Add the zucchini, green beans and broccoli and cook for 4 to 5 minutes until just tender.

5. Stir in the green peas, corn, roasted red peppers, spinach, shredded chicken, garlic powder, nutmeg, oregano, basil and thyme. Season with salt and black pepper and cook 3 minutes until the chicken is heated through.

6. In a large bowl, beat the softened cream cheese, cream of chicken soup and sour cream until smooth. Stir in the Locatella and Parmesan cheeses.

7. Add the cooked barley and the skillet vegetable mixture to the cream cheese mixture and stir until evenly combined. Spread into the prepared baking dish.

8. Sprinkle the mozzarella over the top. Bake for 25 to 30 minutes until bubbling and the cheese is golden. Let rest 5 minutes before serving.